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Homemade Dandelion Jelly
A super easy and delightfully tasty honey-like jelly perfect for toast and croissants
Ingredients
- 200 g dandelion heads
- 1 orange
- 1 lemon
- 200 g sugar
Instructions
- Pick the yellow petals off the dandelions avoiding the bitter green parts
- Chop fruit and place in a pan with the petals and cover with water and boil then simmer for 1 hour
- Pour into a jelly bag and let it drip for 4 hours or overnight
- Pour resulting juice into a pan with the sugar and slowly bring to boil then simmer (slightly bubbling here) for 30-40 minutes till it reaches a set.
- pour into a sterilised jar
Video
Notes
DO NOT squeeze the jelly bag to get more juice out. This will result in cloudy jelly. It will taste just fine but looks so much better when it's crystal clear.
Calories shown for the full jar of dandelion jelly
Nutrition
Calories: 957kcalCarbohydrates: 244gProtein: 8gFat: 2gSaturated Fat: 1gSodium: 156mgPotassium: 1184mgFiber: 13gSugar: 216gVitamin A: 20641IUVitamin C: 197mgCalcium: 456mgIron: 7mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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